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What We’re Reading

By The New York Times March 13, 2012 9:58 amMarch 13, 2012 9:58 am

Nikolai Linares/European Pressphoto Agency

Travel and Leisure: Noma was just the beginning: Adam Sachs on how Copenhagen got to be the new “epicenter of the food world.” As one chef puts it: “Noma is teaching us is to do our own thing. Not everyone has to forage and use sea buckthorn and pine needles. The point is to do something that other people don’t … ” — Jeff Gordinier

The New York Daily News: Another way to use more local ingredients: get them delivered to your office. — Julia Moskin

Zagat Buzz: While the New York food press frets over the advent of the $50 steak, did anyone notice that Norma’s, in the Le Parker Meridien Hotel, is charging $1,000 for a lobster frittata (albeit with 10 grams of caviar). Or that Serendipity 3 wants a grand for its Grand Opulence Sundae (with 23-karat gold leaf)? Happy days are here again. — Patrick Farrell

Imbibe: Eight New York bartenders and bar owners talk about their trade. If they weren’t bartending, they would be: a rock musician; training ponies; sleeping; lying on a beach somewhere; a beach bum. (I sense a commonality.) — Robert Simonson

The New York Times: To many people, including federal investigators who charged him last week with wine fraud, Rudy Kurniawan raised suspicions with his flashy lifestyle and glib talk. But Eric Asimov tells how a seasoned wine enthusiast was taken in by his passion and expertise. — Patrick Farrell

The Los Angeles Times: Lou Amdur, owner of the destination wine bar Lou in Hollywood, announces that he’s selling the bar, but promises a second act to come. — Eric Asimov

Poetry Foundation: This is what happens when poets stop by the fish counter. In a short podcast, Mark Doty swoons over “these beautiful, luminous bodies of mackerel, all on crushed ice,” and talks about starting to compose a captivating piscine rumination (which he reads here) on the way home from the market. — Jeff Gordinier

Bloomberg Businessweek: Urban farmers who shun factory farms in favor of their backyards are raising, and killing, the meat they eat, to their satisfaction — but to the consternation of the neighbors. And so, locavorism is colliding with municipalities’ ordinances regulating the keeping and slaughtering of livestock. — Glenn Collins